How to Use Up Stale Muffins to Make Breakfast Puffs in Your Air Fryer
- Leigh
- 2 days ago
- 2 min read
These little breakfast puffs are moist, a little sweet, and full of protein and healthy fiber. They also are quite good! I came up with the puffs as a way to use up some bran muffins that had gotten shoved to the back of the refrigerator and were drier than optimum (i.e., they were kind of stale). In the puffs, the dry muffins absorb an egg custard and air fry to moist deliciousness. So you get an easy breakfast that's fast and tastes good! Don't have bran muffins? That's fine, the recipe will work with other types of muffins, too--blueberry, banana, corn muffins, etc.. Try the puffs with fresh fruit and a dollop of vanilla yogurt for special breakfast. And, yes, you can mix up the batter the night before and refrigerate it to bake the next morning. Enjoy!
Air Fryer Breakfast Puffs -- Makes 4
4 large eggs
1 cup of milk
1/4 teaspoon of salt
1 teaspoon of vanilla
1/4 cup of brown sugar (or use date puree if you're diabetic or watching your sugar
intake)
5 - 6 (medium sized) muffins, crumbled into small pieces (I used raisin bran muffins in
the pictures)
Vanilla yogurt (optional)
Sliced or chopped fruit (optional)
In a medium bowl or measure (I use a quart Pyrex measure), whisk together well the eggs, milk, salt, vanilla, and sugar. Stir or whisk in the muffins. Let the mixture sit for at least an hour if possible or overnight (refrigerated), if you can. Spritz 4 large ramekins with non-stick cooking spray and divide the mixture among the four ramekins. Put the ramekins in your air fryer basket, put the basket in the air fryer, and air fry the puffs at 320 degrees for 20-25 minutes or until set, puffed a bit, and a deep golden brown. Let the puffs cool a few minutes (they will deflate a bit but taste fine) before you try to remove them from the ramekins. Serve the puffs warm with vanilla yogurt and sliced or chopped fruit (strawberries are good), if you'd like.
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